Crispy fried pickle chips with a golden cornmeal coating, perfect for snacking or sharing.

Scale

1 cup dill pickle chips, drained and patted dry

1/2 cup all-purpose flour

1/2 cup cornmeal

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1 large egg

1/2 cup milk

Neutral oil, for frying

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1. Heat about 1 inch of neutral oil in a deep skillet to 350°F.

2. In a shallow bowl, mix the flour, cornmeal, garlic powder, paprika, salt, and black pepper.

3. In another bowl, whisk together the egg and milk.

4. Dip each pickle chip into the egg mixture, then dredge in the flour mixture until fully coated.

5. Fry the pickle chips in batches for 2-3 minutes per side, until golden brown and crisp.

6. Transfer to a paper towel-lined plate and let drain briefly before serving.

Pat the pickle chips dry before breading to help the coating stick and stay crisp.